Tender CrockPot Pork Tenderloin in Balsamic Sauce

When I want something delicious that will be ready when I get home, I make this crockpot pork tenderloin. Rubbed with a special-flavored spice rub and cooked in a molasses glaze, this meal is not only easy to make but also incredibly delicious. The meat is tender and juicy, with a spectacular flavor that infuses every single forkful. After I serve it for dinner, I look forward to using the leftovers in sandwiches the next day.

Crockpot meals are one of my favorite ways to cook for my family because I am very busy, but I love a nice home-cooked meal at the end of the day. As a professional foodie, you might think I get sick of cooking, but it is my passion. I could never get tired of it any more than I could get tired of breathing, but for me, cooking doesn’t mean spending hours in the kitchen. So I am cutting on effort but not on flavor, with meals like slow cooker crack chicken and 2-ingredient pork chops.

With the word tender in the name, you know this hunk of meat is going to melt in your mouth with each bite! To prepare this phenomenal dinner, I barely have to do anything but rub the spices on, sear the meat, and put it in the slow cooker with the garlic balsamic sauce for 4 to 5 hours. Then, let it rest, garnish with rosemary and parsley, and serve. If you have never had a pork tenderloin in the crockpot, this is the recipe you need to start with. The result is ultra-tender meat with a sweet-and-savory sauce that will make you want to lick off the spoon!

Why you will love this recipe

• Easy to make: This is one of the easiest meals you can make, just mix the rub, season the meat, sear, and let everything cook in the slow cooker for hours. Only 15 minutes of prep for a dinner that feels like a feast.
• Hands off: I like meals that I can set and forget about them, no stirring, no babysitting here. After I add the ingredients to the slow cooker, I don’t have to watch it closely.
• Minimum dishes to clean: If you have a slow cooker with a sauté function, you can sear the meat in the pot, reducing the dishes you have to clean.
• Versatile: This is the type of meal that can be served on special occasions, but it’s also easy enough to be prepared on a busy weeknight.

What you will need

• Meat: I use a two-pound pork loin, searing it in olive oil to lock in flavor.
• Spice rub: This spice rub is my specialty, made with a mix of smoked paprika, onion powder, garlic powder, brown sugar for a deep molasses sweetness, dried rosemary for a bright floral note, a bit of cinnamon, salt, and pepper.
• The balsamic sauce: This sauce is out of this world and so easy to make, combining chicken broth, balsamic vinegar, soy sauce, molasses, olive oil, homemade Italian seasoning, and smashed garlic for a robust, rich, savory flavor.

How to make

Sear the meat

Make the rub: First, I combine the rub ingredients in a small bowl, and pat the meat as dry as possible so the rub sticks.

Season: After that, I massage the rub all over the meat.

Sear: Next, I sear the meat for a few minutes on both sides, over high heat in a bit of olive oil, until golden and with a bit of crust, to lock in the flavors. Once seared, I set it aside.

Cook: I add the sauce ingredients to the crockpot and stir them to combine. Next, I transfer the seared meat into the sauce and add the rosemary. I slow-cook it on low for 2 1/2-3 hours or on high for 1 1/2 – 2 hours. It’s done when the internal temperature reaches 145F. Use an instant-read thermometer to check the temperature.

Serve: I transfer the balsamic pork tenderloin onto a cutting board and let it rest for 3-5 minutes before slicing it and serving. I recommend serving it over mashed potatoes and drizzling the meat with the sauce.

Thickening the glaze: If you want the glaze to be stickier and smoother, just strain it, add it to a saucepan, and mix 1 tablespoon of cornstarch with 2 tablespoons of water in a bowl. Add the slurry to the sauce and simmer until the mixture thickens.

Expert tip

Don’t confuse pork tenderloin and pork loin

A pork loin is a wide cut of meat from the back of the pig. It may be boned or boneless, often has a lot of fat on top, and may also be sold as a pork center rib roast, center-cut roast, or pork roast. It is good for braising, grilling, and roasting. A pork tenderloin is a thin, long piece of meat with no bones and very little fat. It is cut from a muscle along the backbone and is typically sold as two or three-pound roasts. It is the most tender and lean cut of pork.

If you bought pork loin instead, use my crock pot balsamic loin recipe. Only have an oven in your kitchen? Enjoy similar flavors in this oven-baked balsamic pork version!

More tips to consider:

• When you are ready to start preparing the meat, make sure there is no silver membrane on it. If there is, cut it away with a sharp knife.
• Always allow the meat to rest for at least 5 minutes before slicing it so the juices can be reabsorbed.
• Check the temperature before removing the pork tenderloin from the slow cooker. It should be 145°F on a meat thermometer.

Recipe Variations:

• Spicy crockpot pork tenderloin: Add red pepper flakes to the rub and hot sauce to the sauce for a spicy tenderloin.
• Herbs: Swap the herbs for your favorites. Some great alternatives would be adding some bay leaves, dried parsley, oregano, cajun seasoning, etc.
• Add veggies: Toss in some baby potatoes, sliced carrots, chopped celery, and minced bell pepper.
• Different sauce: Instead of this sauce, try other flavors like homemade barbecue sauce, authentic General Tso’s, or a sweet honey vinaigrette.

Serving suggestions:

First, I let the meat rest for 5 minutes before I slice it. After that, I arrange it on a serving plate and drizzle it with the garlicky balsamic glaze. With such a delicious sauce, you will want to serve some kind of bread to soak it up. These Amish potato dinner rolls would be perfect. Another favorite is to serve the sliced meat on a bed of homemade mashed potatoes, or if you are in a hurry, just make a microwave-baked potato or baby red potatoes.

Soup would be a nice meal starter for this delicious entrée. My kids always ask for this light tomato soup, while my husband is a fan of this creamy potato soup. Roasted vegetables, or a green bean casserole, would go hand in hand with this juicy meat and can be made ahead of time. A nice glass of wine would complement this dish nicely. I would opt for a rich red wine. For dessert, something light and refreshing would be great to end the meal, like this strawberry crisp recipe.

How to store leftovers:

• Refrigerate: After it cools, refrigerate your meat with the sauce in an airtight storage container for up to 3-4 days.
• Freezing: To freeze, use a freezer-safe container like a freezer bag, and it can stay frozen for three months. When freezing meat, cut it into individual portions so you can thaw just what you need.
• Defrost: Always defrost frozen leftovers overnight for the best results.
• Reheating: Reheat it in the sauce on the stove for five minutes or in the microwave for one to two minutes.
• How to use leftovers: Slice the meat and use it on a Hawaiian bun or hamburger bun. Garnish it with some horseradish and mayo. Thinly slice it and add it to a salad or inside a wrap. Cube or shred the pork, and add it on top of freshly cooked white coconut rice to make rice bowls.

Frequently asked questions

More delicious pork dinner recipes:

I love making easy and delicious pork recipes for the whole family to enjoy. Just because you’re busy doesn’t mean you can’t enjoy a home-cooked meal. My other favorites are Slow Cooker Pineapple Pork Loin, and Brown Sugar Garlic Pork. They taste impressive, but no one will guess how easy they are to make!